Lemon Cheesecake in the Pressure Cooker...




Lemon Cheesecake

For the Crust

1 teaspoon soft butter (for greasing the pan)
½ cup graham cracker crumbs (or ginger cookies, which I prefer)
1 tablespoon melted butter (optional – for the graham cracker crumbs to make them stick together better)

For the Filling
16 ounces regular cream cheese, at room temperature and do not use low fat
½ cup sugar
2 large eggs
1 tablespoon lemon juice, fresh squeezed
1-2 teaspoons grated lemon zest
½ teaspoon good quality vanilla

Directions

1) Prepare a foil strip for lifting the cake into the pressure cooker by taking an 18” strip of foil and double folding it twice lengthwise. Set aside.

2) Grease the bottom and sides of the pan with soft butter

3) Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing to adhere and create a smooth base. You can use your fingers or a flat bottom glass to assist with the coverage and evenness.

4) With a food processor, electric hand mixer or standing mixer with paddle attachment blend the cream cheese and sugar until smooth. Blend in the eggs, lemon juice, lemon zest and vanilla. Do not overwork the batter.

5) Pour batter into the prepared pan.

6) Pour 2 cups of water into the pressure cooker and place the trivet in the bottom. Carefully center the filled pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid.

7) Lock the lid in place. Over high heat bring to high pressure, then lower the heat to maintain pressure and time for 15 minutes.

8) After 15 minutes, turn off the heat and allow the pressure to come down naturally. It takes mine 7-10 minutes.

9) Carefully unlock and remove the lid tilting away from you so the hot steam can escape. When steam subsides, remove the pan to a wire rack to cool. If there is a little water on top blot with a paper towel. The cheesecake will look a little puffy almost like a dense soufflé. As it cools it condenses.

If you like traditional cheesecake texture, refrigerate covered with plastic wrap for at least 4 hours or overnight. I put a folded paper towel on top to catch any condensation from the plastic wrap, which should not happen if your cake is totally cool before putting it in the fridge.

To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.

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